Peanut Butter Sweetpotato Teff Cookies // The Spicy RD
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5 from 1 vote

Sweetpotato Teff Peanut Butter Cookies with Optional White Chocolate Chips

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 24 cookies
Author: EA Stewart, RD | Registered Dietitian Nutritionist


  • 1 1/2 cups cooked sweet potato
  • 1/2 cup creamy natural peanut butter
  • 1/2 cup virgin coconut oil
  • 1/3 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 cup sorghum or brown rice flour
  • 1/2 cup teff flour
  • 1 1/2 teaspoon pumpkin pie spice or cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 cup white chocolate chips optional*


  • Preheat oven to 350 degrees fahrenheit, and line 2 baking sheets with parchment paper.
  • Prick 2 medium sweetpotatoes with a fork, and bake them in the microwave for approximately 10 minutes, or until done, turning them over half way through the baking time. If you don't have a microwave, you can bake the sweetpotatoes in a 425 degree fahrenheit oven for 45-60 minutes on a foil lined baking sheet. Once the sweetpotatoes have cooled a little, slice them down the middle to remove the flesh. Depending upon the size of your sweetpotatoes, you may have a little flesh left over.
  • Combine the sweetpotato flesh, peanut butter, coconut oil, maple syrup, and vanilla in a large mixing bowl, and beat with a hand mixer on medium speed until well combined.
  • Add all the dry ingredients to the wet mixture, and beat for 1-2 minutes.
  • Stir in the white chocolate chips by hand if desired.
  • Form one inch balls of dough and place them on parchment lined baking sheets. You can press the balls down a little bit, or use a fork to press them down and make a criss cross pattern in the cookies.
  • Bake for 10-12 minutes, then remove from oven and transfer to a wire rack to cool.


Serving: 1cookie